3	C	milk
2	tbsp.	unsalted butter
1	tsp.	sugar
1/2	tsp.	salt
1	C	yellow cornmeal

Combine milk, 1 tblespoon butter, sugar, and salt in heavy saucepan and heat just to a simmer. Slowly add the cornmeal, stirring constantly. Lower the heat and continue to stir until mixture thickens and pulls away from the saucepan, about 10 minutes. Scrape the mixture into a greased loaf pan. Cover and refrigerate until firm for about 2 hours. Unmold the polenta and cut into 1/2 inch slices. Melt the remaining butter in skillet and saute the slices until golden on each side.